Cut potatoes small and evenly
Small potato cubes are the foundation of a hash that can cook through without a long covered steam. Leave the potatoes' clean skins on and cut them into 1.5 cm cubes. An uneven mix of tiny fragments and large chunks makes the browning stage harder: the fragments darken while the larger centers still resist a knife.
A short parboil gives the centers a head start. Drain the potatoes thoroughly and let surface moisture evaporate in the colander. This pause matters because wet potatoes cool the skillet and encourage steaming. Handle the tender cubes gently; a little roughness can brown well, but vigorous stirring can turn the pan into mashed potatoes.
Build a broad layer in the skillet
Red pepper and onion soften while the potato water heats and the cubes simmer. Use the full width of a large skillet so the vegetables have contact with the hot surface. If the pan looks crowded, the potatoes will take longer to color. Scaling the quantities needs a larger cooking surface or separate batches.
Once the drained potatoes are added, leave them undisturbed for a few minutes at a time. Stirring continually prevents the flat faces from developing golden patches. Paprika joins the vegetables near the end of browning so it can coat the food without spending the entire cooking period against the hot pan.
Finish the eggs to a clear endpoint
Make four shallow wells and crack each egg into a small cup before sliding it into the pan. A lid helps cook the upper surfaces while the hash stays over gentle heat. Cook until both whites and yolks are firm, checking eggs near the center as well as those near the edge. Continue gently for a few more minutes if any yolk or white remains soft.
Divide the hash into four portions with one egg each and scatter parsley over the top. Slide a wide spatula under each egg so the surrounding potatoes support it on the way to the plate. The estimated schedule assumes the pepper cooks during the potato stage; larger cubes and a crowded pan will need longer.
